Chef and author Dean Edwards' tasty mushroom canapé will please even the keenest of cheese lovers. With gooey melted Wensleydale paired with a classic Welsh rarebit sauce of Worcestershire sauce, mustard and chives, this easy, cheesy canape is perfect for serving at a Christmas party.
Preheat the grill to its highest setting. Heat the oil in a frying pan over a medium heat. Add the mushrooms and cook for 4-5 minutes on each side or until golden brown. Remove from the pan and set aside on kitchen paper to drain.
Meanwhile, melt the butter in a small pan, then add the flour, mix well and cook for 2-3 minutes. Gradually add the milk, whisking as you go, and heat gently until it’s a thickened, smooth white sauce. Add the cheese, mustard, Worcestershire sauce and stir until melted. Remove from the heat, then beat in the egg yolk and season with salt and pepper to taste.
Arrange the mushrooms, cup side-up, in baking tray lined with nonstick baking paper. Spoon the rarebit mixture into the mushroom cups and grill for 2-3 minutes, until the topping is golden and bubbling. Put on a serving platter and sprinkle with some chopped chives to serve.
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This recipe comes from chef and author Dean Edwards and is part of our Christmas video series. We've asked some of our favourite chefs and foodies to share their recipes for creating the perfect festive food – from the ultimate southern fried turkey to sensational Boxing Day buffet recipes. Watch the full video here.